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  <title xml:lang="en">Scalloped Potatoes</title>
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<h1>Scalloped Potatoes</h1>
<table class="recipe">

<tr>
  <td>3 T butter</td>
  <td>melt</td>
  <td rowspan="2">cook</td>
  <td rowspan="3">add</td>
  <td rowspan="5">add</td>
  <td rowspan="6">cook until thick and bubbly</td>
  <td rowspan="7">simmer 8 minutes</td>
  <td rowspan="7">bake 45 minutes at 375&deg;F</td>
</tr>
<tr>
  <td>1 onion</td>
  <td class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>3 T flour</td>
  <td colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>2 t salt</td>
  <td rowspan="2" colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>&#188; pepper</td>
</tr>
<tr>
  <td>3 c milk</td>
  <td rowspan="1" colspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>6 c thinly-sliced potatoes</td>
  <td rowspan="1" colspan="5" class="righthide">&nbsp;</td>
</tr>
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<ol>
<li>In a large saucepan, melt butter over medium-low heat.
<li>Cook onions until tender.
<li>Stir in flour until smooth and bubbly.
<li>Stir in salt and pepper.
<li>Gradually add milk, stirring until thick and bubbly.
<li>Add sliced potatoes to the sauce. Cover and simmer for 8 minutes.
<li>Transfer mixture to a greased 12x8 inch baking dish. Bake,
uncovered, at 375&deg;F for 45 minutes, or until potatoes are tender.
</ol>
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